Recipe for Chilli Sauce

15/20 medium size tomatoes
1 medium onion (optional)
1 or 2 garlic cloves
100g chilli peppers
600mls white vinegar
150g white sugar
1 tsp salt

Chop everything and boil for one hour. Allow to cool then blend and strain through a sieve. Boil for another hour or so until you have the desired consistency.

If you intend to keep for some time bottle the sauce into sterilised jars (heated in oven for 15 mins at 150 degrees).

Harvesting Time

On Saturday we harvested our Hercules onions on the allotment. These are much bigger and rounder than the Sturon we planted last year and we have decided to plant Hercules again next year.

The plums are ready to pick. Although the leaves on the tree don't look much healthier it's given me a reasonable crop for its first year.

My greenhouse tomatoes have almost reached the end of their life having climbed to the apex of the greenhouse and are now looking decidedly worse for wear. The last batch I picked were used to make several jars of Chilli sauce, with the Cayenne peppers which are also almost finished. The remainder of the peppers I shall dry and flake. The sweet peppers have now turned red and I shall be picking those over the next week.

I am still continuing to crop lettuce and spring onions and this week sowed some Leaf Beet to overwinter in the greenhouse.